Egg foo yong #1
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Egg foo yong #1
Last updated 6/12/2012 12:57:18 AM. Recipe ID 19797. Report a problem with this recipe.
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      Title: Egg foo yong #1
 Categories: China, Eggs
      Yield: 12 Servings
      1 c  Chopped cooked turkey or
      2 tb Butter or margarine
      1 cn Bean sprouts, drained
    1/2 c  Chopped, onion
    1/2 c  Chopped, celery
      1 tb Finely chopped, green
           -pepper or parsley
      6 sl Beaten eggs
      1 ts Salt
           Fat for frying
  Brown chicken lightly in butter. Add bean sprouts, onion, celery, and
  green pepper. Cover and cook a few minutes until onion is
  transparent. Cool slightly. Spoon chicken-vegetable mixture into
  beaten eggs, straining out liquid in bottom of pan. Add salt. Mix
  thoroughly. Pour 1/4 cup mixture into hot fat, about 1/2 inch deep.
  Flatten "cake" to 1/2 inch thickness. Cook until brown on both sides,
  turning once. Drain and serve hot with sauce. Makes 12 cakes Sauce
  for Egg Foo Yong: Juice from cooked vegetables above 1 cup juice from
  canned bean sprouts
        1 T  cornstarch
        1 t  sugar
        2 T  soy sauce Combine juices, setting aside 1/4 cup of liquid.
  Heat to boiling. Blend cornstarch, sugar, and the 1/4 cup liquid. Add
  to boiling juice. Cook, stirring constantly until thickened. Add soy
  sauce. Recipe from Mary Margaret McBride Encyclopedia of Cooking *
  Published by Homemakers Research Institute 

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Recipe ID 19797 (Apr 03, 2005)

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